Ingredients

• 16 asparagus spears, trimmed
• 8 prosciutto slices
• 1 tbsp olive oil
• 1 cup Greek yoghurt
• 1 lemon, zested and juiced
• 3 tbs mixed soft herbs (mint, parsley, dill), finely chopped
• 1 garlic clove, minced
• good pinch salt
• pinch black pepper

Method

1. Preheat the oven to 200°C.
2. Wrap each asparagus spear with half a slice of prosciutto and arrange on a lined baking tray.
3. Drizzle lightly with olive oil and roast for around 10–12 minutes, or until the asparagus is tender and the prosciutto is crisp at the edges.
4. Meanwhile, combine the yoghurt, lemon zest, lemon juice, herbs and garlic. Season to taste.
5. Spoon the yoghurt onto a serving plate and arrange the warm asparagus over or alongside it. Or even on top.
6. A handful of rocket or watercress scattered around the plate would be lovely if you happen to have some.